Title

The Effect Of Fermentation On The Production Of Lactic Acid

Author(s)

Kenny Kim

School Name

Spring Valley High School

Grade Level

10th Grade

Presentation Topic

Physiology and Health

Presentation Type

Non-Mentored

Abstract

Lactic acid is a powerful probiotic with many health benefits to humans, such as anti-aging, reducing obesity and preventing cancer. Lactic acid also contains antioxidant properties. These properties can help promote skin health, brain health and immunity to certain diseases. The consumption of lactic acid may aid in the reduction of these issues. To produce adequate amounts of lactic acid with all the benefits included, foods have to be fermented and left for prolonged periods of time. In this experiment, four different foods were fermented and tested for the levels of lactic acid created following the fermentation. The purpose of this experiment was to determine which of the four foods, kimchi, yogurt, soybean paste or pickles could produce the highest level of lactic acid in specific times for them to be considered fully fermented. It was hypothesized that the kimchi would produce the highest level of lactic acid due to the ingredients, which are capable of producing greater amounts of lactic acid. The four foods were placed in jars and left to ferment until fermentation was complete. After the foods completed fermentation, a Accuvin AV-L-Lactic Acid Test Kit was used to measure the levels of lactic acid production. From this test, it was concluded that the kimchi produced the most lactic acid with levels of up to 80 g/mL. The kimchi produced statistically (F(3,36)=28.98, p<0,001) more lactic acid than soybean paste, pickles, and yogurt.

Location

Owens G01

Start Date

4-16-2016 9:00 AM

COinS
 
Apr 16th, 9:00 AM

The Effect Of Fermentation On The Production Of Lactic Acid

Owens G01

Lactic acid is a powerful probiotic with many health benefits to humans, such as anti-aging, reducing obesity and preventing cancer. Lactic acid also contains antioxidant properties. These properties can help promote skin health, brain health and immunity to certain diseases. The consumption of lactic acid may aid in the reduction of these issues. To produce adequate amounts of lactic acid with all the benefits included, foods have to be fermented and left for prolonged periods of time. In this experiment, four different foods were fermented and tested for the levels of lactic acid created following the fermentation. The purpose of this experiment was to determine which of the four foods, kimchi, yogurt, soybean paste or pickles could produce the highest level of lactic acid in specific times for them to be considered fully fermented. It was hypothesized that the kimchi would produce the highest level of lactic acid due to the ingredients, which are capable of producing greater amounts of lactic acid. The four foods were placed in jars and left to ferment until fermentation was complete. After the foods completed fermentation, a Accuvin AV-L-Lactic Acid Test Kit was used to measure the levels of lactic acid production. From this test, it was concluded that the kimchi produced the most lactic acid with levels of up to 80 g/mL. The kimchi produced statistically (F(3,36)=28.98, p<0,001) more lactic acid than soybean paste, pickles, and yogurt.